May Cooking Holiday With 3 Special Guests

March 1, 2017

Stirred are delighted to be reopening the kitchen at Palazzo Casagrande for our 2017 season with an exciting trio of veritable stars from the current food scene.

Sophie Braimbridge will be hosting our opening week, sharing her incomparable teaching skills and expertise honed in some of the world’s leading restaurants including the River Cafe, Le Gavroche and Chez Panisse in San Francisco.

Jeremy Lee from Soho’s Quo Vadis will join us mid-week, bringing with him his inimitable style and infectious sense of humour. He has taught extensively all over Italy and his veritable passion for seasonal, locally sourced produce will see him swap his famous London restaurant for the abundant hills of the Veneto.

In vogue food writer Rachel Roddy will be imparting her depth of knowledge and true love of Italian food, as well as preparing and discussing dishes from her award-winning book Five Quarters. She has just finished her latest book, Two Kitchens, and will be on hand to enthuse about her unique take on modern food writing.

About The Course

Prepare for an adventurous week of in-depth, hands-on cookery classes using only the very best, freshest seasonal ingredients that Northern Italy has to offer, and join our chefs in creating stunning local dishes as well as exploring broader Italian cuisine. As always, some of the very best internationally renowned wines of the Veneto will be flowing, carefully paired with each course to bring out the best in both food and grape and the perfect accompaniment to animated dinners which will go on long into the night.

During the week, we will be visiting Venice’s famous Rialto fresh fish and produce markets to buy stunning ingredients for upcoming lessons and taking a private boat ride out to a beautiful island on the peninsula to sample a wine made from the ancient single grape variety Dorona, grown exclusively on the island. There will also be a visit to a fifth generation artisan cheese maker with a tutored tour and tasting of their very top cheeses.